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Author Notes: A mild goat milk panna cotta infused with fennel and drizzled with a blood orange caramel sauce, wonderful as a dessert or an exotic salad topping. - Marie Lentz
Makes 3 small panna cotta
Fennel infused goat milk panna cotta
- 1 teaspoon Powdered gelatin
- 3/4 cup Goat milk (whole fat)
- 4 teaspoons Cold water
- 3/4 cup Heavy cream
- 1/2 cup Sugar
- 1 teaspoon Sugar
- 1 teaspoon Lemon zest
- 2 tablespoons Fennel seeds
- Place powdered gelatin in a small bowl and add water, allow the gelatin to bloom
- Toast the fennel seeds on a cookie sheet
- Place goat milk, cream, sugar, fennel seeds, and lemon zest in a pan. Cook on medium until sugar dissolves and small bubbles form at sides of the pan. Do not let boil.
- Turn off heat. Pour through fine sieve and return to pan.
- Add gelatin. Stir to dissolve.
- Pour into molds and chill until set.
Blood orange caramel
- 1/2 cup Blood orange juice
- 1/4 cup Water
- 1/4 cup Water
- 1 cup Sugar
- 2 tablespoons Sugar
- 2 tablespoons Light corn syrup
- Place orange juice, 1/4 cup water, and 2 tbs sugar into small pan. Heat until sugar is dissolved and mixture is boiling.
- Remove from heat and cover
- Place remaining water, sugar, and corn syrup in large pot. Turn heat to medium and cover for 4 min.
- Remove cover and turn up heat. Watch as the sugar boils. You are waiting for the bubbles to become large and the color to change.
- Once the sugar turns golden brown swirl the pan to keep the heat evenly distributed. Don't overcook the caramel!
- If you have a candy thermometer you are looking for 345 degrees. Turn off heat and remove to non hot surface.
- Carefully pour in orange juice mixture. It might splatter so be careful!
- Stir to dissolve all the caramel. If needed reheat a little. Caramel will thicken as it cools.
- Drizzle over set panna cotta and rim of serving dish. Also great on ice-cream.
- This recipe was entered in the contest for Your Best Fennel